Zucchini & Eggplant Bake

By JenHall

This was really good - would be really nice as a brunch dish - it was really pretty with the red peppers & green zucchinis... Any mix of veggies would work in here - I don't care toooo much for eggplant - may change that out next time.

I used homemade mayo & it turned out great - I didn't use the crackers on top - used just romano cheese, I couldn't find the pecorino-Romano blend...

Ingredients

• 3 medium zucchini, thinly sliced (4 cups)
• 2 large red sweet peppers, coarsely chopped (2 cups)
• 2 medium onions, coarsely chopped (1 cup)
• 1 medium eggplant peeled and coarsely chopped (5 cups)
• 2 cloves garlic, minced
• 3 Tbsp. olive oil
• 4 eggs
• 1/2 cup light mayonnaise
• 4 oz. Pecorino-Romano cheese, grated (1 cup)
• 8 oz. shredded mozzarella cheese (2 cups)
• 12 rich round crackers, crushed (about 2/3 cup

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

2. Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.

3. Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Nutrition Facts
Calories 440, Total Fat (g) 32, Saturated Fat (g) 11, Monounsaturated Fat (g) 13, Polyunsaturated Fat (g) 6, Cholesterol (mg) 188, Sodium (mg) 942, Carbohydrate (g) 21, Total Sugar (g) 8, Fiber (g) 5, Protein (g) 23, Vitamin A (DV%) 0, Vitamin C (DV%) 112, Calcium (DV%) 52, Iron (DV%) 10, Percent Daily Values are based on a 2,000 calorie diet